Such pies were often fried by my grandmother. Flour, water, yeast - that's the dough. And for the filling, testicles from their chickens and a couple of bunches of green onions from the front garden beds.
And how delicious those pies were! I still remember their smell and taste.
For the test:
1.5 cups of water
4 tbsp. l. vegetable oil
1 bag of dry yeast or 1 tbsp. l.
flour (how much dough will take, but not less than 0.5 kg)
0.5 tsp l. salt
1 hour l. Sahara
For filling:
5-6 eggs
2 bunches of green onions
butter
salt
How to cook:
1. Dissolve yeast in warm water. Add sugar, salt and vegetable oil.
Start kneading the dough, sprinkling the sifted flour one by one with your hands.
2. The dough must be kneaded by hand for 10-15 minutes.
Transfer the finished dough to a bowl or narrow saucepan and cover with a clean towel or napkin. Leave the dough warm for 1-1.5 hours to rise.
During this time, the dough will rise 2 times. After the first one, it must be besieged with warm dry hands and allowed to come up again. Only then can the dough be cut into pieces.
4. For the filling, boil the eggs hard.
Cool, peel and chop into cubes. Grandmother rubbed them with a fork on a board or in a bowl with a potato grinder (metal with holes).
5. Wash green onions, dry and simmer a little in hot melted butter. For two bunches of about 2-3 tbsp. l. butter.
6. Mix onion with butter and eggs. Salt. The filling is ready!
You can add boiled rice or stewed cabbage to it - it will be even more satisfying and tasty.
7. Roll the dough balls slightly, put in 1 tbsp. l. filling and pinch the edges well.
8. Fry pies in a large amount of vegetable oil until golden brown on both sides.
The pies are ready! They are especially good hot, hot in the heat.
Enjoy your meal!
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Thanks for reading to the end!